This no-bake black forest cheesecake is the ultimate rich and decadent dessert featuring layers of velvety cream cheese, whipped cream, sweet cherry pie filling, and chocolate curls.Inspired by: Mama’s Favorite Recipes
Keyword: No Bake Black Forest Cheesecake Recipe
6ouncespre-made Oreo pie crust
12ouncescream cheese,room temperature
¾cupfull-fat sour cream
3ouncessemi-sweet baking bar,chopped (I used Ghirardelli brand)
8ouncestub whipped topping, thawed
1cupcanned cherry pie filling,I used Duncan Hines/Comstock more fruit
Chocolate curls,optional garnish
For the Chocolate Curls
4ouncessemi-sweet chocolate baking bar,broken into small pieces (I used Ghirardelli brand)
1tablespoonvegetable shortening,I used Crisco
Remove the plastic cover for the pre-made Oreo pie crust and set it aside.
In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 minute or until light and fluffy.
Add the sour cream and vanilla extract. Beat for an additional 30 seconds until all the ingredients are fully incorporated.
Transfer half of the cream cheese mixture to another large mixing bowl. Set both bowls aside.
Add the chopped semi-sweet baking bar to a small microwave-safe bowl and heat for 1 minute at 60% power. Stir, then heat again for another 30 seconds to 1 minute at 60% power. Stir until smooth.
To one of the bowls with the cream cheese mixture, fold in the melted semi-sweet chocolate until fully incorporated. Set aside.
Divide the thawed whipped topping equally between the chocolate cream cheese bowl and the plain cream cheese bowl.
Fold the whipped topping gently into each of the mixtures. These will be the black and white layers of your pie.
Spread your chocolate cream cheese mixture into an even layer onto the bottom of your pre-made Oreo cookie crust.
Top that with the plain cream cheese mixture and spread it into an even layer as well.
Cover your pie with the plastic piece that came with the crust (you will just flip it over, and it creates a lid for your pie) and refrigerate your no-bake black forest pie for 8 hours to overnight.
Once your pie has chilled and fully firmed up, you will top it with the canned cherry pie filling. I used a heaping cup of the cherry pie filling (I made sure it was mostly cherries and not the sauce) and mounded them in the center of the no-bake black forest cheesecake, making sure to leave 1 to 2 inches around the edge for the optional chocolate curls.
Add the semi-sweet chocolate pieces and vegetable shortening to a small, microwave-safe bowl. Microwave for 45 seconds to 1 minute or until the chocolate is melted. Stir to make sure the chocolate is smooth.
Pour the melted chocolate onto a rimmed baking tray that has been flipped upside down.
Using an offset spatula, spread the melted chocolate into a very thin, even layer.
Place the tray into the freezer for 3 to 5 minutes. You should be able to leave a fingerprint in the chocolate when touched but not a dent.
Using a sharp, straight-edged spatula push up from the bottom of the chocolate in small sections to create the curls. If your chocolate is too hard, you will just get broken pieces and not curls. You can let it sit at room temperature for just a minute or so to soften up enough to create your curls.
Once you have made your curls place them on a freezer-safe plate and place them into the freezer until ready to garnish your no-bake black forest cheesecake.
I like to buy the brands of canned fruit pie filling that are “more fruit” because they tend to have less of a jellied coating over the cherries. If you can not find a brand like this, you can get two cans and just use a slotted spoon to scoop out only the cherries, leaving most of the jellied coating in the can. If desired, you can reserve any remaining pie filling to add to individual slices of no-bake black forest cheesecake. The reserved pie filling can be stored in a sealed container in the refrigerator for up to 7 days.
The plastic cover is perfect to use for storage. Flip it over and use it to cover your pie before you put it in the fridge.
Make sure your cream cheese is at room temperature, so you don’t have lumps in your cheesecake mixture.